Marshmallow Fluff Cupcakes

MMMMMarshmallow Fluff Cupcakes” She called them.

Here are some of my “test kitchen results” for those of you attempting this for the first time.

First make your favorite batch of cupcakes.  You can never go wrong with chocolate.

After the cupcakes cool, transfer them out of the muffin tins on to a cookie sheet to do the next steps.  That way you don’t squish the marshmallow trying to get it out of the pan.

The marshmallow part was surprisingly fast.  I have to admit I was a little intimidated because these look like you spent a million years making them, but they came together almost as easy as any butter cream frosting does, promise!  Heat all the ingredients except the eggs in a small saucepan and once it starts boiling it goes completely clear.  With the beaters going at a high speed, slowly pour the hot sugar over the egg whites.  When it has beat about four minutes, it will look like this picture:

I used a disposable frosting bag and cut the tip of it wide enough to make a generous squirt of marshmallow.  To form the tower of fluffy stuff, start with a kiss of the creme in the center of the cupcake and then circle around it and build up with a dramatic tip on the top.

I dipped half my cupcakes in the chocolate and did half of them simply by spooning the chocolate over the top.  Dipping them produces cleaner more covered results, but drizzling the chocolate over the top made a fun presentation because the marshmallow could still be seen peeking trough and extra bonus chocolate was captures on the dish.

Over all, this was such a simple cupcake top!  Surprise!